Joint the rabbit and soak in cold water. Meanwhile simmer the trotters in water for 2½ hours. Add the rabbit, peppercorns, mace and cloves and simmer for 2 hours until the meat leaves the bones. Cut the meat in pieces and mix the rabbit and the meat from the trotters. Put into bowls and strain in the cooking liquid. Leave in a cold place to set. Store in the refrigerator up to 3 days, or cover and freeze.
© 1978 Mary Norwak estate. All rights reserved.